Zucchini Noodle Chicken Alfredo (Print)
Tender chicken and creamy Parmesan sauce coat zucchini noodles for a lighter Italian-style main dish.
# What You'll Need:
→ Main Ingredients
01 -
3 medium zucchinis, ends trimmed
02 -
2 boneless, skinless chicken breasts, thinly sliced
03 -
2 tbsp butter
04 -
1 tsp kosher salt, plus more to taste
05 -
1 tsp freshly ground black pepper, plus more to taste
06 -
3 cloves garlic, minced
07 -
¾ cup heavy cream (180 mL)
08 -
1 cup shredded Parmesan cheese (110 g), plus extra for garnish
09 -
2 tbsp fresh parsley, chopped, plus extra for garnish
# How to Make It:
01 -
Use a spiralizer, mandoline, or vegetable peeler to create thin zucchini noodles. Microwave for 1-2 minutes, then drain any excess liquid.
02 -
In a large pan over medium heat, melt the butter. Add the sliced chicken, salt, pepper, and minced garlic. Cook for about 7 minutes, or until the chicken is fully cooked and the garlic is fragrant. Remove the chicken from the pan and set aside.
03 -
In the same pan, add the cream, Parmesan cheese, and chopped parsley. Stir well and bring to a boil, then simmer for 3-5 minutes until the sauce thickens and reduces by half. Return the cooked chicken to the pan, stirring to coat in the sauce. Adjust seasoning with additional salt and pepper if needed.
04 -
Toss the zucchini noodles into the pan with the chicken and sauce, stirring until well coated. Serve immediately, garnished with extra Parmesan and parsley if desired.